Crispy Malt Vinegar Smashed Potatoes Recipe

Let’s combine the crispiness of fries with the comforting softness of mashed potatoes. Enter Malt Vinegar Smashed Potatoes!

Course Side Dish

Cuisine Traditional

Keyword smashed potatoes

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 212kcal

Rinse off the potatoes and put them into a large stock pot with water and salt.
24 oz 1 bag baby gold potatoes, 8 Cups water, 3/4 Cup salt
Boil until fork tender 30-45 minutes.
Remove from water and place on a wired rack to cool for 15 minutes. Preheat the oven to 400 degrees.
Place the potatoes on a sheet tray and smash them with the bottom of a glass until they are about 1/2 inch or the thickness of your index finger.
Drizzle with the olive oil and brush on the malt vinegar. You do not have to use all of the vinegar; just enough to brush some on each potato. Add pepper to taste.
6 Tbls olive oil, 1/8 Cup malt vinegar, pepper to taste
Bake for 15 minutes on the first side, flip, and bake an additional 15 minutes until golden brown and crispy. If desired, brush again with the remaining malt vinegar before serving for extra tanginess.

Boil Just Right: Don’t overboil the potatoes; they should be fork tender but not falling apart.
Smash Gently: Use the bottom of a glass or a potato masher to gently press the potatoes.
Oil Generously: Drizzle enough olive oil to cover the potatoes for maximum crispiness.
Season Well: Don’t be shy with the kosher salt and black pepper.
Use Parchment Paper: Line your large baking sheet with parchment paper for easy cleanup.
Serve Hot: These are best enjoyed fresh out of the oven when they’re hot and crispy.